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Finished and sampled my 2nd brisket ever. I will say, its light years ahead of my first.
It was on for 16 hours and when I pulled it, it was 201-202 in the point and probe tender. The flat didn't feel as tender, but I pulled it out of precaution. However, upon slicing - it failed the pull test...
I figured it would be fine. Not sure I trust it to sit it in the fridge that long. But the freezer for a few weeks and then give it 3-4 days to thaw is my plan. Thank you :)
I'm betting I already know the answer, but just in case. I discovered the grocery store has choice brisket at $2.99/lb and my neighbors asked me if I could smoke one up for their sons birthday in a few weeks. I assume I can freeze it like any other beef and it'll be fine? Brisket is finicky...
I have pulled out everything to see the firepit. When it first comes on, the auger spins to dump pellets in, the fire starts and that's it. On the display, it didn't show anything else besides Start. Normally after a few minutes, it shows the temp of the probe inside. I haven't removed anything...
Does anyone know who actually makes the Cabelas brand smoker? I bought one used in April 2019 and it worked flawlessly until the last time I used it, which was September. Then we moved and it sat until recently when I fired it up to use it. It struggled to get over 250 that night and now...
Doing an almost last minute whole chicken today. I say last minute because I think it was just pulled from the freezer yesterday. I put it in a brine last night to help with flavor (I hope) and help with thawing.
My question is if it's still cold in the middle, will it just extend the cook...
Both came out really good. The top rack was on the Pit Boss pellet smoker and the bottom rack came off the Weber Kettle. Both got same rub, both had fairly close to same amount of time. I prefer the bottom, wife prefers the top. Bottom has a heavier smoke taste, but otherwise taste similar. To...
It snowed about 4-5 inches Thursday, 95% melted on Friday, and in the 60s over the weekend. Nebraska weather is great :) the ribs aren't anything special - what I find at my local WalMart ‐ slightly trimmed St Louis style ribs :) they haven't let me down yet.
I got it together Friday, and was playing with the vents that night and yesterday afternoon with little success. And then it clicked last night and I was able to get it up to and maintain 240-260. I'm really curious how they will compare in taste when they are done.
Recently got my new Weber Kettle so doing a rack of ribs on them to see if I notice a difference between that and my pellet smoker. Same rub, same process, same everything except the smoker itself. Besides, what better to do on a Sunday than make ribs :)
Thank you. I'm going to try a ribs this weekend on it. And for fun, I'm doing ribs on my pellet smoker to see if I notice a difference.. assuming I can figure out how much open and shut to have the vents for temp control :)
My old basic Weber grill has seen better days and I'm thinking seriously about replacing it. Has anyone used the WalMart brand - Expert Grill I think is the name. Are they worth the money or spend the extra money for the Weber?
I really considered an Oklahoma Joe Highland, but that's just out...
A local smoker suggested that so I thought I'd give it a try.
Shouldn't that be the other way around? The flat takes longer than the point? Or was I backwards in my original post?
Pitboss Vertical 5 series Copperhead is my smoker. I know some people haven't good luck, but it's done great for me.
I was going for tender. I use temps as a guide, but tender is the ultimate done or not done. I considered leaving it on longer, but I didn't want to dry it out. From what I've read - and I could be mistaken, this is the internet after all - brisket seems to have a smallish window where pork is...
Did my first brisket last weekend. I trimmed it the best I could, I had a hard time with some of the fat on the bottom - I blame my knife on that one. Put some rub on it and it let sit in the fridge overnight.
Got up Sunday, had it on by 530 at 250 degrees. I covered in a foil pan once it...